Just like their non-vegan counterpart, Yamadillas (vegan quesadillas) make for a quick dinner on busy weeknight. Throw them on the grill to make this simple vegan meal extra special. —Kayli Dice
large sweet potatoes, peeled and cubed
cooked black beans
whole wheat tortillas
Salt and pepper to taste
In This Recipe
Put the cubed sweet potatoes in a saucepan with enough water to cover. Bring to a boil, then reduce heat, cover and simmer until fork-tender.
Transfer cooked sweet potatoes to a mixing bowl and add salsa, chili powder, lime juice, and nutritional yeast. With a fork, smash and mix until well-combined. Fold in black beans. Add salt and pepper to taste.
Heat a grill or grill pan over medium heat. Spread a heaping ½ cup of the sweet potato mixture onto a tortilla. Top with a second tortilla and gently press it down. Repeat with remaining tortillas.